The canéderli (in German Semmelknödel) are Knödel (large dumplings) composed of dough with a variable composition of stale bread.
A typical dish of the Danubian-Alpine cuisine is part of the Trentino, South Tyrolean, South East German cuisine, and Austrian, Czech, Slovak, Hungarian and Polish cuisine.
You can find a first representation of the dumplings in a fresco in the castle chapel of Appiano dating back to around 1180.
From Wikipedia, the free encyclopedia.
3/4 pound (300 g) day-old white bread, finely diced
1/4 pound (100 g) speck, finely diced
1/2 a medium onion, minced
Two glasses milk (about 1 1/2 cups, 375 ml, I’d say)
Two tablespoons flour
Two tablespoons parsley, minced
Onion grass, chopped
Two tablespoons unsalted butter
5 cups (1250 ml) broth
How to make the Canederli:
Combine the diced bread and speck in a bowl. Sauté the onion in the butter until it is translucent.
Whisk the eggs with some milk, stir in the parsley, and combine the mixture with the bread. Let rest a half hour.
Set a pot of lightly salted water to boil.
In the meantime, mix the flour, onion, salt to taste, and a little more milk into the bread mixture.
Wet your hands and shape the mixture of the canederli into eight balls roughly the size of golf balls.
Simmer the canederli in the water for about 15 minutes, and in the meantime, heat your broth.
Transfer the cooked canederli to the broth with a slotted spoon, garnish with spring onions, and serve.
Note: If you are not sure you have enough flour in the mixture, begin by cooking one canederlo.
If it holds, fine, if it dissolves, remake the canederli, adding more flour to the bread mixture.
This recipe is drawn from Anneliese Kompatscher’s La Cucina nelle Dolomiti
Regional recipe from Trentino and Südtirol.